Subj : Today in History - 1919 To : All From : Dave Drum Date : Wed Oct 04 2023 17:42:00 05 October 1919 - FERRARI TAKES TO THE TRACK: Enzo Ferrari, 21, drives in his first competition at the Parma-Poggio di Berceto hillclimb race and takes fourth place. His race results will rise in the coming years but the Modena, Italy native will find more fame by founding a company whose products are as fast as they are flash. Enzo Ferrari was said to have been born on 18 February 1898 in Modena, Italy and that his birth was recorded on 20 February because a heavy snowstorm had prevented his father from reporting the birth at the local registry office; in reality, his birth certificate states he was born on 20 February 1898, while the birth's registration took place on 24 February 1898 and was reported by the midwife, whose name was Jacqueline D'Amico. He was the younger of two children to Alfredo Ferrari and Adalgisa Bisbini, after his elder sibling Alfredo Junior (Dino). Alfredo Senior was the son of a grocer from Carpi, and started a workshop fabricating metal parts at the family home. Enzo grew up with little formal education. At the age of 10 he witnessed Felice Nazzaro's win at the 1908 Circuito di Bologna, an event that inspired him to become a racing driver. During World War I he served in the 3rd Mountain Artillery Regiment of the Italian Army. His father Alfredo, and his older brother, Alfredo Jr., died in 1916 as a result of a widespread Italian flu outbreak. Ferrari became severely sick himself during the 1918 flu pandemic and was consequently discharged from the Italian service. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Stromboli Categories: Breads, Vegetables, Pork, Cheese, Herbs Yield: 5 servings 1/4 oz Env dry-active yeast 2 ts Sugar 3 c A-P flour, more for bench 1 tb Extra-virgin olive oil 1 ts Salt MMMMM-------------------------FILLING-------------------------------- 3 tb Unsalted butter; melted 4 cl Garlic; minced 1/2 c Grated Parmesan; extra for - the tops 6 oz Thin sliced salami 6 oz Thin sliced deli ham 6 oz Thin sliced bresaola 8 sl (thin) mozzarella 8 sl (thin) pepper jack cheese 1/4 c Fine sliced fresh basil - leaves Fresh ground black pepper MMMMM---------------------MARINARA SAUCE----------------------------- 1 tb Extra-virgin olive oil 1/2 c Diced yellow onion 3 cl Garlic; crushed 28 oz Can fire-roasted diced - tomatoes 1/4 c Shredded fresh basil leaves 1 tb Chopped fresh oregano Salt & fresh ground pepper Recipe courtesy of Guy Fieri FOR THE PIZZA DOUGH: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass. Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour. FOR THE FILLING: Set the oven @ 375ºF/190ºC. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10" X 13" rectangle. Arrange the dough rectangle so the 13" long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1" border around the far and side borders. Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes. Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard. MARINARA SAUCE: Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes. Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart. RECIPE FROM: https://www.foodnetwork.com Uncle Dirty Dave's Archives MMMMM .... If you can't fix it with a hammer, you've got an electrical problem. --- Talisman v0.47-dev (Windows/x86) * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452) .